Sunday, December 27, 2015

Upside Down Sweet Onion Cornbread Baked in a Cast Iron Skillet

I just received this recipe from a Blog that I follow and I'm one of their administrators. This sounds delicious. We love Vidalia Onions and Cornbread. I've adapted the recipe to make it my own.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 10" Cast Iron Skillet

3 Vidalia Onions, slice two of them 1/4" slices and leave the slices intact. Roughly chop the third one.
4 TBS Onion
2 TBS Butter
2 TBS Vegetable Oil
1 1/2 C Cornmeal
1 C Flour
1 tsp Salt
1/3 C Granulated Sugar
1 TBS Baking Powder
4 Eggs, beaten.
16 oz. Small Curd Cottage Cheese

In the Cast Iron Skillet:
Heat in the oven, as it preheats, until the butter is melted.
Swirl the Butter and Oil to coat the skillet. Brush to coat the sides.

Onion Slices
Fit them all into the bottom of the pan.

In a medium mixing bowl:
Salt Baking Powder
Whisk well.

In large mixing bowl:
Cottage Cheese
Whisk well.
Cornmeal mixture.
Stir by hand to combine well.
Fold in the Chopped Onion by hand.

Pour the Batter into the Skillet.
Bake 25 - 30 minutes.

Remove the Skillet to a rack to cool for 10 minutes.
Run a paring knife around the edge of the Skillet.
Place a large serving Skillet over the top of the Skillet and carefully invert the Cornbread onto the Skillet. The Onions on the bottom make a great presentation for serving.

Serve warm.

Peace in the Kitchen!

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